Arugula Salad with Pear, Walnuts and Gorgonzola Ranch Dressing
Servings 2
Ingredients
- 3-4 cups arugula
- 1 pear sliced thinly
- 1 shallot sliced thinly
- 2 tablespoons olive oil
- 2 tablespoons chopped walnuts
- 2 tablespoons gorgonzola
- salt & pepper
Greek Yogurt Ranch Dressing
- 2 tablespoons plain greek yogurt
- 2 teaspoons almond milk
- 1 teaspoon olive oil
- 1 teaspoon Ranch seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
Instructions
- Mix together the Greek Yogurt Ranch Dressing ingredients. If too thick, add a drop of almond milk at a time until the right consistency. It should be drizzle-able, but still have body.
- In a small saute pan, add 1 tablespoon of olive oil. Heat to medium and add in the sliced shallots. Sprinkle in a bit of salt and pepper, then saute for 8 minutes, until the onions are soft and just starting to brown. Remove from pan.
- Add in another tablespoon of olive oil and bring the pan up to medium-high heat. Toss the sliced pears into the pan and let them soften for just a minute or two. If they get a little browned, even better! Remove from the pan.
- Wipe the pan dry. Heat to medium and toss the walnuts in the pan. Toast them for about 4 minutes just until they start to brown. (Keep an eye on these babies—they like to go from raw to burnt quickly!)
- Toss the arugula in the ranch dressing, then layer on the pears, shallots and walnuts. Sprinkle on a generous spoonful of gorgonzola and dig in!